Spring RollsGluten-free, Dairy-free, Organic - Cuisine l’Angélique
Explore vibrant flavors with this recipe, featuring julienne veggies like red cabbage and radishes, customizable garnish options, and optional allergen-friendly pumpkin seed butter.
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Juicer
- Grater
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Kettle
- Damp cloth
- Airtight container
- Refrigerator
- Serving platter
Ingredients
- 90 ml (6 tbsp) smooth peanut butter *
- 120 g to 160 g (1/2 to 2/3 cup) water
- 15 ml (1 tbsp) toasted sesame oil
- 15 ml (1 tbsp) maple syrup
- 15 ml (1 tbsp)fresh ginger, grated
- 10 ml to 15 ml (2 to 3 tsp) Bragg sauce
- 1 garlic clove and 1 inch fresh ginger, peeled and expressed in a juicer ** (or more, to taste)
- Sriracha sauce, to taste (optional)
- 12 rice sheets
- Lettuce and / or spinach leaves
- Rice vermicelli, cooked (to taste)
- 1 avocado, cut into strips
- Protein, your choice: cooked and peeled shrimp, smoked salmon, veggie pâté or other cooked meat, to taste
- Vegetables, to taste, cut into thin julienne strips: carrot, pepper, zucchini, cucumber, etc.
- Herbs, to taste: coriander, mint, basil
- 1 mango, cut into thin strips
- Fresh strawberries, thinly sliced
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